 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I have been making this meatloaf for years now and we all love it. You'll find quite a bit of grease in the bottom of your loaf pan, even when using lean ground beef. When I first started making this meatloaf, I would end up pouring off most of the sauce (the best part!) when draining the fat, so now I bake the meatloaf first without the sauce, then drain off the fat, then spread the sauce on top and return it to the oven for about 5-10 more minutes. I also usually double the ingredients for the sauce so that I have some sauce to serve with the leftovers (if you manage to have any!). Hope you enjoy this recipe as much as we do! Ingredients:
1 1/2 lbs lean ground beef |
1/2 cup tomato ketchup |
1/3 cup tomato juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon red pepper flakes |
2 eggs, beaten |
3/4 cup fresh breadcrumb |
1/4 cup finely chopped onion |
2 teaspoons prepared mustard |
2 teaspoons brown sugar |
1/4 cup tomato ketchup |
1/2 teaspoon prepared mustard |
Directions:
1. In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended.
2. Add ground beef. Mix gently but thoroughly.
3. Line a 9 x 5=inch loaf pan with foil. Press in beef mixture.
4. Bake at 400°F for about 45 minutes.
5. While the meatloaf is baking, combine the topping ingredients in a separate bowl, mixing well.
6. Remove the meatloaf from the oven after 45 minutes and drain off the fat.
7. Spread topping over the meatloaf and return to the oven for another 5-10 minutes.
8. Rest meatloaf 5 minutes before serving.
|
|